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Orange Chicken with Snow Peas and Carrots (Cooking for 2)
Orange Chicken with Snow Peas and Carrots (Cooking for 2)
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Prep Time:
50 minutes
Total Time:
50 minutes
Upgrade your orange chicken game with this irresistible, healthier twist on the classic. Say goodbye to takeout and savor this brighter, more delicious version.
Ingredients:
  • 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 teaspoon soy sauce
  • 1/4 cup cornstarch
  • 1/2 cup vegetable oil for frying
  • 1/3 cup orange juice
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped peeled fresh gingerroot
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons soy sauce
  • 2 teaspoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • 3 oz snow peas, sliced (about 1 cup)
  • 2 medium carrots, thinly sliced
Instructions:
  • In a medium bowl, coat chicken pieces with soy sauce for an irresistible flavor boost.
  • Whisk together orange juice and 2 teaspoons of cornstarch in a small bowl until smooth.
  • In a 10-inch skillet, warm 1 tablespoon of oil over medium heat. Add garlic, gingerroot, orange peel, and pepper flakes, sauté for about 30 seconds until fragrant. Pour in broth, 2 teaspoons of soy sauce, vinegar, and sugar, stirring until sugar dissolves. Combine orange juice mixture and pour it into skillet. Bring the sauce to a boil while stirring, then simmer on low for 1 minute. Transfer the sauce to a bowl and clean the skillet.
  • Place paper towels onto a large rimmed cookie sheet.
  • In a shallow bowl, add 1/4 cup of cornstarch. Gently coat the chicken with the cornstarch, ensuring even coverage, then transfer to a plate.
  • In a 4-quart Dutch oven, warm 1/2 cup of vegetable oil over medium-high heat. Add the coated chicken to the hot oil, making sure to space the pieces apart. Fry the chicken for 5 to 7 minutes until it turns a deep golden brown, turning it once or twice. Use a slotted spoon to transfer the chicken to a paper towel-lined cookie sheet.
  • Using the same skillet, warm up 1 tablespoon of oil over medium heat. Toss in the snow peas and carrots, cooking for 3 to 4 minutes until they are just tender, stirring occasionally. Then, add the chicken and the sauce you set aside earlier, mix until everything is warm and fully coated in the sauce.

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